Biscoff Crescent Roll Cookies

This isn’t really a recipe.

It’s more like an idea.


And I mean, I know I have said it before, but I regularly have good ideas.  It’s my thing.

No weak-sauce ideas either, I’m talking major ideas…ideas full of win…


Except when we’re talking about bunk beds or trying to get my husband to go see Les Mis, which I have basically decided is impossible.

It’s true, I asked him last night and tried to sell it with Russell Crowe and Hugh Jackman.  Alas, he’s smarter than I am.  He can catch a truth-stretch at 98 miles an hour.


But pretty much every other time I am good idea-full.

And to drive this point into your gray matter I made cookies.

Cookies with literally 2 ingredients if you don’t count the glaze.  Ok, fine we totally have to count the glaze.  So 4 ingredients.  Fine.


Biscoff Crescent Roll Cookies.

Biscoff Crescent Roll Cookies | Cookies & CupsI have been resistant to using Biscoff in a lot of my recipes.

Not because it’s not delicious, obvi.

I just feel like the rest of the food blog world has pretty much taken Biscoff and nailed it down.   Been there done that.  Biscoff FTW.

I know this doesn’t make any sense, because I am ALL ABOUT TRENDS. Hello, I just wrote FTW.  I mean, I am currently wearing neon nail polish and manuevering my mouse on a white and gray chevron patterned mouse pan that I bought on Etsy, staring at ceramic measuring spoons that I bought at Anthro waiting for my next Kate Spade 75% off sale email.

I’m a cliche.

So why in the world would I draw the line at Biscoff?  Who do I think I am??

Clearly not original.


So let’s talk about the world’s easiest cookies that you can shove in your face breakfast, lunch or dinner.

I took the idea from these cookies that I came up with last year, but made them even easier.


All you do is unroll a can of crescent rolls…if you can find the “seamless” version, even better, but I can’t always find those, so I used regular Crescents and just pinched the seams…
PhotobucketThen I grabbed 3/4 cup of Biscoff spread.

I find Biscoff down my Peanut Butter aisle at the supermarket near Nutella.  Oh and yeah, these would be redonk with Nutella…so try that too.

PhotobucketSpread it out to just about, but not quite the edge of the dough…PhotobucketRoll it up tightly…

PhotobucketAnd then wrap it in Cling Wrap.  You’ll want to chill it for about an hour-ish so it’s easier to cut into slices…

PhotobucketWhen it’s chilled, cut it into 1/4 inch slices…

PhotobucketThen place them on a lined baking sheet about 2 inches apart.

PhotobucketWhen they have baked, you can let them cool for a bit and you can eat them, or you can glaze them.

I glazed…
Biscoff Crescent Roll Cookies | Cookies & CupsThen I ate.





Biscoff Crescent Roll Cookies

  • Author: Cookies & Cups


makes 12 cookies


  • 1 (8 oz) can Crescent Rolls
  • 3/4 cup Biscoff spread
  • 1 cup powdered sugar
  • 23 Tbsp milk


  1. Unroll Crescent rolls on you work surface.
  2. Evenly spread the Biscoff on top of the flat dough.
  3. Tightly roll up the dough and wrap in cling wrap. Refrigerate for about an hour.
  4. Preheat oven to 350°
  5. Remove roll from refrigerator
  6. Cut into approx 1/4″ slices and lay flat on a baking sheet lined with parchment paper.
  7. Bake for 12-15 minutes until Crescent gets golden.
  8. Let cool.
  9. Prepare glaze by mixing powdered sugar and milk in a bowl. You can make the glaze thicker to drizzle, or thinner to coat the entire cookie.
  10. Spread over cookies allowing the glaze to drip down the sides.
  11. Let glaze set and enjoy!

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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60 Responses
  1. Oh my goodness, these sound amazing! You are a genius, once again:)

    After all the kids and grandkids left, I realized we still had a jar of Biscoff left in the cupboard and I ate the whole thing myself, with a spoon, over a few days. I was a little bit embarrassed when my husband went to the cupboard and asked where the jar of Biscoff was;)

  2. WoW! You really do have great ideas! While I’ve loved Biscoff Cookies since having them on a flight a couple years ago..I’ve never tried the spread. Hubby is making a grocery run on the way home and I need to call him! These look amazing plus I love how simple they are to make! 🙂

  3. Tamara

    These sound Delish, but being a Canadian I have no idea what Biscoff is? Do tell 🙂 Oh and Trader Joes Cookie butter sounds scrumptious too..

  4. Oh my gosh! I was going to make crescent roll cookies today with a raspberry cream filling, but then I saw your post and you mentioned Nutella – so I changed my mind! Just blogged about them – thank you for the inspiration! Love your site!

  5. You’re right, you have another amazing idea! I discovered Biscoff not so long ago (I know, shame on me) and well, I think it’s amazingly delsih. Obvi this recipe will be filed away and kept in mind. Love how it’s simple and looks and sounds amazing!

  6. Dianna

    Would these have to be eaten the same day they are baked…I don’t suppose they would taste good the next day? (Just in case you can’t eat them all in one sitting!)

  7. Kristen

    I’ve used the individual crescents (turned them into 1/2 moons, more or less, with Nutella and they were a hit at a company party. Like the idea of Biscoff–I use Trader Joe’s cookie butter which is close

  8. I tried Biscoff for the first time last month. So happy it was only a small sample, that stuff is too good! These rolls wouldn’t last longer than a couple of hours in my house. Totally lethal and addictive; in a good way of course.

  9. Ohhhh god. I need these in my head right now. Can you believe I’ve never has Biscoff spread? I bet this would be awesome with Trader Joe’s cookie spread too! Nom nom nom!

  10. Carm

    “Redonk”?? I almost peed myself reading that. Who says you’re not trendy?!..LOL. Anywho, embarassed to ask, but gonna do it anyway…what’s Biscoff spread? Looks like peanut butter, but haven’t seen it up here (that’s “Canada” to you, eh! LOL…..

    1. Cindy

      I’m with you. I don’t know what it is either and I’m from down here (U.S. Great Lakes area) But then , I haven’t looked for it either. That is going to change tonight!

  11. You really are full of great ideas! I love Biscoff, trendy or not.

    And, yes try the Nutella version. I fill crescent rolls with Nutella or chocolate for breakfast sometimes and it’s fabulous.

  12. Lizzie

    I have a can of seamless crescent dough in the fridge and I recently bought Biscoff. I am behind on the Biscoff trend, so this recipe is much appreciated by me, at least! 🙂

  13. Yum! I have everything to make these so they will surely be in my face soon. I think you should go to Les Miz sans husband – I took mine and could tell he was miserable (ha!) so it lessened my enjoyment. Just be prepared to stare down into Hugh’s gullet for over and above two hours – there is a lot of tight framing in this one.

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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